Make Quiche Lorraine, A French Egg Custard Tart
Tracy Obolsky, pastry chef and owner of Rockaway Beach Bakery in Far Rockaway, NY is in the MUNCHIES Test Kitchen making a surprisingly convenient grab-and-go meal: quiche lorraine. This brunch mainstay is a French tart filled with silky, eggy custard, smoky bacon lardons, and lots of Gruyere cheese, all surrounded by a flaky crust. Check out the recipe here:
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QUICHE LORRAINE recipe - French cuisine classic!
#weekendatthecottage #easydeliciousrecipes #quichelorraine
For the full recipe: weekendatthecottage.com/quiche-lorraine/
This QUICHE LORRAINE RECIPE is the quintessential custard-filled, open-faced savoury pie.
We all know I’m not a professionally trained chef, but perhaps like you, I’m an at-home-chef-wannabe! Learning how to make quiche like this will make you feel like a pro. I sincerely hope this king of all quiche recipes comes close to what you would enjoy in France.
Here are some things that will help with preparation:
BIG PICTURE
Carol and I were chatting about the photograph of the ingredients used to make traditional Quiche Lorraine, and couldn’t help but marvel at the simplicity of this famous recipe. Eggs, cheese, onion, premium dairy and a bit of meat baked in a flaky pastry crust - it truly is the classic quiche recipe.
TASTY PASTRY
There’s no trick to the crust used in making quiche; in fact most short-crust pastry recipes will work fine. Head HERE for my go-to pastry dough recipe. One suggestion: once you’ve made your dough, allow it to sit in the refrigerator overnight before using it. This gives the gluten a chance to relax, preventing shrinkage. After all, who needs shrinkage? *wink*
EGGS & CHEESE
Extra-large organic eggs are called for in this recipe, and I suggest having them at room temperature before you begin. This will give the quiche filling that desirable, light, silky texture.
While the creamy custard-like quality of the filling is created by those eggs mixed with cream and milk, the real magic of this QUICHE LORRAINE RECIPE is about the cheese. We’re adding grated Parmesan in with the sautéed onions, and cubes of Gruyère that impart such memorable flavour to this wondrous dish. Truly magnifique!
TIN WIN!
I’ll be the first to admit that I’ve made this quiche recipe, and others, using a tin tart pan. They work perfectly and the finished quiche looks especially appetizing.
Truth be told, we find the results so much more pleasing when you make the recipe using a pie plate. I’ve added links at the bottom of the story if you’re interested in purchasing a stoneware pie plate like the one I used for this story. I'll also include a link for a traditional tart tin too.
We suggest serving this quiche with simple side dishes and accompaniments. We love it presented with our SIMPLE SALAD, a side of this HEALTHY FRUIT SALAD, our GRILLED ASPARAGUS and if time allows make this HOLLANDAISE SAUCE to accompany it. Trust us, a superior meal awaits.
This QUICHE LORRAINE RECIPE will forever hold a place of honour, whether we serve it for breakfast, brunch or lunch. Bon appétit!
INGREDIENTS
1 disc of pie dough
4 extra-large eggs, room temperature
1 cup of 35% cream
1 cup of whole milk
dash of grated nutmeg
pinch of salt
pinch of black pepper
6 rashers of bacon, sliced into ¼-inch pieces
1 medium sweet onion, finely chopped
1 cup of Gruyère cheese, cubed
¼ cup of parmesan cheese, grated
INSTRUCTIONS
1) Prepare pie shell: Prepare pie dough recipe and chill one disc in the fridge overnight.
2) Place pie dough onto a floured surface and roll into a 12-inch round. Transfer into a 9-inch pie plate. Crimp edges, then prick all over with a fork. Transfer to refrigerator and chill for 30 minutes.
3) Preheat oven to 400°F with the rack in the middle position. Line pie shell with foil, fitting it tight against the shell. Add pie weights, or about 2 cups of dry beans or rice, and bake for 15 minutes. Remove foil and weights. Return to oven and bake for an additional 10 minutes. Transfer pie plate to a wire rack and cool completely. Reduce oven temperature to 375°F.
4) Prepare the quiche filling: In a medium-sized bowl, whisk together eggs, cream, milk, nutmeg, salt and pepper. Set aside.
5) In a medium-sized skillet on medium-high heat, cook bacon until almost crispy. Transfer to a paper-towel-lined plate. Drain off all but one tablespoon of bacon fat from the skillet, reduce heat to medium and return to the stovetop. Add the onions and cook until soft and translucent.
6) Assemble the quiche: Lightly chop the bacon and distribute it evenly along the bottom of the pie shell. Add the onion and Gruyère cheese in the same manner. Add the grated parmesan. Slowly pour the egg mixture into the shell.
7) Place the pie plate onto a baking sheet and transfer to the oven. Bake for 35 to 40 minutes, or until a knife inserted one-inch from the crust comes away clean. The quiche should be almost firm when jiggled. Remove quiche from oven and cool for 45 minutes. Cut into wedges and serve with tossed or fresh fruit salad.
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How to Make Quiche – Keto Friendly Recipe – Dr. Berg
Watch this recipe video to learn how to make the quiche.
Get the Full Keto-Friendly Quiche Recipe Here:
Get the Full Pie Crust Recipe Here:
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Timestamps
0:00 Keto-friendly quiche
2:00 Tasting the quiche
6:51 How to make quiche
In this video, we’re going to teach you how to make the quiche. This quiche recipe is keto-friendly, and it tastes great!
If you’re in a rush or maybe you even hate to cook, this quick and simple recipe is for you. You can make this keto-friendly quiche recipe in advance to enjoy later. You can also make the pie crust and egg mixture separately and freeze them both to have on hand.
You can double or triple this recipe to make a variety of quiches to freeze and have at any time of the day. What Karen Berg did, was made a large batch of the egg mixture, poured it into six different pie crusts, and then filled them with different things. You can really customize these however you’d like.
The different keto-friendly quiches Karen Berg made are:
• Chicken and sharp cheddar
• Veggie
• Bacon, onion, and cheddar
• Ham and swiss
• Spinach and salmon
• Cheese and sausage
The crust for this quiche is not wheat. It’s made with almond flour. These crusts are also super fast and easy to make.
The secret if you want a quiche with different things in it:
Cook the meat and saute the vegetables ahead of time, add those ingredients to the crust first, then pour the egg on top of that.
Here’s how to make quiche at home:
1. Mix together 3 eggs, 1 cup of organic milk, 1/2 cup organic cream, and 1 tsp. salt, 1/4 tsp. pepper, 1/2 tsp. chives
2. Fill your keto-friendly pie crust with the cheese/veggies/meat of your choice.
3. Pour the wet ingredients into the pie crust
4. Bake at 350 degrees for 30-40 minutes
Dr. Eric Berg DC Bio:
Dr. Berg, age 56, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
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Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
#keto #ketodiet #weightloss #ketosis
I hope you enjoyed learning how to make quiche!
Foolproof Quiche - Kitchen Conundrums with Thomas Joseph
Whether it’s for breakfast, brunch, or dinner, a rich and savory quiche can transform simple on-hand ingredients into a delicious and versatile meal. Watch Thomas Joseph share a few simple tips and tricks you’ll need for guaranteed success every time.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Easy Quiche Recipe | Delicious and SO Versatile!
This is the best Quiche recipe you will ever make! Made with a delicious buttery and flakey pie crust filled with creamy custard, this quiche is the perfect easy breakfast, brunch, or dinner. Even better, it can be prepared ahead of time and frozen for a stress-free meal.
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Anytime Appetizer Collaboration
Mini Quiche Recipe (using my preferences)
Ingredients:
4 large eggs
1/4 cup milk
3/4 cup Colby Jack Cheese
2-3 strips of bacon
1/2 cup spinach & minced garlic
1 refrigerated pie crust rolled out and cut into 24 equal parts
Black pepper to taste
Herbs De Provence to taste
Directions:
Preheat oven to 400 Degrees
Prepare Spinach and Bacon as desired
Mix eggs, milk, and seasonings to taste
Spray pan with non-stick spray
Place pieces of crust into each cup in the pan
Place bacon, vegetable mixture, and egg mixture in cups in that order
Cover with Aluminum foil with non-stick spray on inside of piece
Bake for 15 minutes at 400 degrees
Take out and uncover
Top with Colby Jack Cheese
Put back in oven for 2-5 minutes to melt cheese
Serve
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